How to Make LIMONCELLO TIRAMISU Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Grate the outer yellow zest of a lemon finely, and set it aside for decorating.
2. In a medium pot, combine 1 liter of water and 300 g of sugar. Heat over medium-high until the sugar fully dissolves.
3. Strain the juice of 3 lemons into the pot, straining out any seeds.
4. Peel a lemon with a vegetable peeler, avoiding the bitter white pith, and add the peel to the pot.
5. Boil the mixture for at least 5 minutes.
6. Turn off the heat and stir in 100 ml of limoncello. Strain the syrup into a bowl to remove the peel, then let it cool at room temperature for about 1 hour.
7. Separate the egg whites from the yolks, putting each in a large bowl.
8. Beat the egg yolks with a hand mixer, gradually adding 3 tablespoons of sugar, until creamy. Add the mascarpone and mix once until fully combined.
9. Squeeze the juice of one lemon through a strainer into the cream and stir well.
10. Beat the egg whites with the hand mixer, gradually adding the remaining sugar, until fluffy. Fold the whites into the mascarpone mixture with a spatula until smooth and velvety.
11. Stir in as much limoncello as you like for flavour. Refrigerate the cream for about 20-30 minutes.
12. Dip each savoiardi biscuit into the syrup for 3 seconds, let the excess drip off, and line them up in a Pyrex dish.
13. Spread mascarpone cream over the biscuits with the back of a spoon. Grate white chocolate over the top and sprinkle some lemon zest.
14. Repeat the biscuit and cream layers. Finish with extra grated white chocolate and the remaining zest.
15. Cover with plastic wrap and refrigerate for at least one day, and up to four days.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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